Tangy & Spicy tomato chutney with Indian spices using the freshest tomatoes. And it is an excellent side for many recipes. Store and enjoy it for 2- 3 weeks!

Whenever I leave from India, my mother used to make some homemade recipes that I can preserve for a month or two. She used to make some coriander thokku, curry leaves thokku, tomato thokku, pulikachal, pickles and so on. So I thought of preparing some now and give it to my sister when I am planning to meet her next week. Following my Mom in cooking I guess 🙂 I don’t know how much my nephew would love this ;)! He is just 2 years 🙂

I really love using my freezer to preserve food. I love these homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep. You can also use these for travel, it will not get spoiled easily for a long travel. For this recipe, try to use ripe tomatoes. And adding sugar or jaggery enhances the flavor and helps in balancing out the acidity.

You can use them as a dip and it also taste great with paratha, bajji, curd rice or mix it with plain rice and its heaven on earth!

Add the onions with a pinch of salt and sauté till they become translucent.

Add the chopped tomatoes at this stage and cook it till it becomes mushy. Stir it occasionally.

Add the red chilly powder, turmeric powder, fenugreek seeds powder with 2 tsp of oil again. Sauté till the raw smell leaves. Add 3 tbsp of water with jaggery and allow it to boil for few minutes in medium to low flame.

It will start to ooze out oil in the sides at a stage and will become a thick paste. It takes about 20-30 minutes for this process.

Switch off and cool it completely.

Store it in an air tight container for 2- 3 weeks in the refrigerator.

Notes

1. we really need the amount of oil in the recipe to make the recipe if you want to store it.